Ingredients: 4 eggs – boil, 1 onion – thin and straight cut, 1/2 cup tomato puree, 1 green chili – cut, 1 tbsp ginger garlic paste, 1/4 cup cashews – soaked in hot water, 1 / 4 cup coconut – Tighten, 1 tsp red chilli powder, 2 tsp coriander powder, 2 tsp Malwani masala, 1/2 tsp turmeric powder, 1 tsp cumin seeds, 1 kokum, 1 sprig curry leaves, 1 tbsp. Spoon oil, salt – as per taste
Time in minutes: 30 Servings: 4 Course: Side Dish Diet: Eggetarian
Instructions: To make Malvani Egg Curry Recipe, first heat water in a saucepan. Add eggs to it and cook for 15 minutes. When cracks start coming on the outside peel, turn off the gas. Allow it to cool and then take out the skin. After peeling, cut it in half and keep it aside. Now heat oil in a pan. Add onion and cook till it turns brown. Turn off the gas. Now pour the soaked cashew nuts, coconut and onion into a mixer grinder and make a paste. Keep it aside. Heat the oil in a pan. Add cumin seeds and let it splutter. Now add curry leaves, green chillies and cook for 10 seconds. Now add ginger garlic paste and cook for 2 minutes. After this add cashew onion coconut paste and cook for 1 minute. After 1 minute add red chili powder, coriander powder, turmeric powder, Malvani masala and cook it for 4 to 5 minutes. Now add tomato puree to it and cook it for 4 minutes. Now add 1 cup of water, kokum, salt and cook it for 10 minutes. After 10 minutes, add eggs and cook for 5 minutes. Serve the Malvani Anda Curry Recipe with Kerala and serve it for the day with Bundi Raita.